The Cake Topper: Sugar Flower Wedding Cakes from Bottega Louie
Bottega Louie, downtown Los Angeles’ gourmet market and patisserie, has long been known for their decadent confections (like their oft-praised French macaron) displayed in a distinct, modern French bistro setting. Their vibrantly-hued and pretty pastries, including mini eclairs, cakes, tartlets, chocolates and of course, macarons, have long been a bride favorite at the dessert table. And starting this Fall, brides can have their Bottega Louie desserts...and cake, too. “Couples were requesting cakes in hues that matched the pastry table spreads we create, so it was a natural step,” says Monica Challingsworth.
The acquisition of cake designer James Rosselle, who is globally renowned for his sugar flowers, brings the clean, stylized Bottega Louie aesthetic to new heights—literally. In addition to custom designs, Rosselle has designed a signature collection of 15 towering “Fanciful Floral” cake designs featuring buttercream icing covered in silky smooth fondant and decorated with edible lace and often times hand painted with 24 karat gold. The sugar flower focused cakes boast all-natural ingredients and are available in Bottega’s light and fruity mouselines, chocolate or vanilla with a vast array of sumptuous fillings—from cinnamon cappuccino and blackberry to blood orange and white chocolate—and available in the Bottega Louie color palette.“I love what I do and my passion for cake radiates through my work,” says Rosselle.